Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it’s become a staple for me whenever I get the craving.
Sourdough, dukes mayo, good tomato, lettuce, battered and fried chicken skins. You get that crunch and savory you want from a BLT at a WAY better price.
Buy a whole chicken, when you’re breaking it down remove and save the skins. Little oil in a pan, add your raw skins and cook until crispy. Then you also have a bunch of raw chicken and a carcass to use for whatever you want and stock.
Also, fun tip, the fat that comes off the chicken skins is schmaltz, and is really delicious. I like to put a bit into my ramen.